You can purchase ready-made peanut sauces at the grocery store, but nothing tastes better than one you make at home. This peanut sauce has honey for a little sweetness and ginger and crushed red pepper for a little spice and is served over a mixture of tofu, peppers and bok choy. Ready in just 30 minutes, this recipe a great choice for a quick weeknight dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.

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  • Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the 1/4 teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.

  • Prepare vegetables: In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add garlic, sweet peppers and red onion; cook and stir for 5 minutes. Add bok choy; cook and stir for 2 to 3 minutes more. Add the browned tofu and peanut sauce; stir gently to coat and heat through. Divide the tofu mixture among four serving plates. If desired, sprinkle with additional crushed red pepper.

Nutrition Facts

292 calories; 15 g total fat; 3 g saturated fat; 770 mg sodium. 26 g carbohydrates; 4 g fiber; 18 g sugar; 13 g protein;